|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
facility has a grace period until 6/30/26 to obtain a food safety manager |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (3) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, between uses with raw fruits/vegetables and with TCS Food. P.
facility did not have an approved sanitizer available upon visitation.
cdi; with inspector guidance, the facility has provided a sanitizer of chlorine and water at 100pm
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
cooked shrimp stored in refrigeration longer than 24 hours requires a use by date not to exceed 7 days from the opening of commercial packaging.
cdi; opened shrimp dated 12/30/26 |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-203.11 Temperature Measuring Devices, Food - Accuracy (Pf)
facility must provide a stem thermometer. |